Best 9 Chewy Good Oatmeal Cookies Recipes

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Have you dreamed of baking the ideal chewy oatmeal cookie? The kind that's soft and slightly crisp on the edges, with a hint of sweetness and a burst of oats in every bite? Say goodbye to dry, crumbly cookies and embark on a delicious journey to create the perfect chewy oatmeal cookie. With just a few simple tips and the right balance of ingredients, you'll be able to whip up a batch of these delightful treats that will satisfy your cravings and leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

OATMEAL COOKIES



Oatmeal Cookies image

My favorite oatmeal cookie recipe! Soft and chewy, perfectly spiced, dotted with juicy raisins and crunchy walnuts and always sure to satisfy those cookie cravings.

Provided by Jaclyn

Categories     Dessert

Time 55m

Number Of Ingredients 13

1 1/2 cups (212g) all-purpose flour ((scoop and level to measure))
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup (226g) unsalted butter, (softened slightly (it should still be somewhat cold and firm))
1 cup (200g) packed light brown sugar
1/2 cup (100g) granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
3 cups (260g) rolled old fashioned oats*
1 cup (153g) raisins** ((preferably from a freshly opened package))
1 cup (118g) chopped walnuts

Steps:

  • Preheat oven to 350 degrees. Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats.
  • In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt for 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar until combined.
  • Mix in one egg, then blend in second egg and vanilla.
  • Add flour mixture and mix just until combined then mix in oats, raisins and walnuts.
  • Scoop dough out and shape into 1 1/2-inch balls (or 40 grams each), transfer to prepared baking sheet fitting 12 per sheet and spacing 2-inches apart.
  • Bake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 12 - 14 minutes.
  • Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough.
  • Store in an airtight container at room temperature.

Nutrition Facts : Calories 184 kcal, Carbohydrate 24 g, Protein 2 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 25 mg, Sodium 64 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

THE BEST OATMEAL COOKIES



The Best Oatmeal Cookies image

Chewy oatmeal raisin cookies with lots of flavor. You can also substitute 1/2 cup of wheat germ in place of some of the oatmeal, for a different flavor.

Provided by Melanie

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 1h30m

Yield 36

Number Of Ingredients 12

3 eggs, beaten
1 cup raisins
1 teaspoon vanilla extract
1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking soda
2 cups rolled oats
¾ cup chopped pecans

Steps:

  • In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.
  • Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 24.8 g, Cholesterol 29.1 mg, Fat 7.6 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 3.6 g, Sodium 179.3 mg, Sugar 14.1 g

MAMA'S CHEWY OATMEAL COOKIES



Mama's Chewy Oatmeal Cookies image

Chewy and delicious. Everyone that tries my oatmeal cookies gets hooked! I recreated this recipe from memory from my childhood. They are so good, they have a place in every woman's cookbook in my family.

Provided by rocksoutforcheese

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 25m

Yield 48

Number Of Ingredients 9

2 cups packed brown sugar
1 cup shortening
⅓ cup milk
1 egg
1 teaspoon vanilla extract
4 cups quick cooking oats
1 ¾ cups all-purpose flour, or more if needed
1 teaspoon baking soda
1 teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat brown sugar, shortening, milk, egg, and vanilla extract in a bowl until mixture is creamy. Stir oats, flour, baking soda, and salt into moist ingredients. Drop dough by spoonful onto ungreased baking sheets.
  • Bake in the preheated oven until cookies are lightly golden brown, 8 to 10 minutes.

Nutrition Facts : Calories 117.4 calories, Carbohydrate 17.1 g, Cholesterol 4 mg, Fat 4.9 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 1.2 g, Sodium 79.9 mg, Sugar 9.1 g

THE OATIEST OATMEAL COOKIES EVER



The Oatiest Oatmeal Cookies Ever image

Provided by Alton Brown

Categories     dessert

Time 1h30m

Yield About 3 dozen cookies

Number Of Ingredients 10

1 pound old-fashioned rolled oats (about 5 2/3 cups)
1 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch kosher salt
10 ounces unsalted butter, at room temperature
6 ounces dark brown sugar, packed (about 3/4 cup)
3 1/2 ounces granulated sugar (about 1/2 cup)
1 teaspoon vanilla extract
1 large egg
4 ounces raisins, optional, soaked overnight in rum and drained, optional (about 2/3 cup)

Steps:

  • Preheat the oven to 375 degrees F. Spread the oats into a single layer on a baking sheet. Bake until lightly toasted, about 20 minutes. Cool the oats for 2 to 3 minutes on the sheet. Grind 8 ounces of the toasted oats in a food processor until they have the consistency of whole-wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside.
  • Line baking sheets with parchment paper. Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the vanilla extract and egg. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins, if using, and mix to combine.
  • Scoop the dough with a 1 1/2-tablespoon disher onto the baking sheets, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to 14 minutes, rotating the baking sheets halfway through. Cool on the sheets for 2 minutes, and then move to a cooling rack to cool completely.

CHEWY GOOD OATMEAL COOKIES



Chewy Good Oatmeal Cookies image

These are the best oatmeal cookies with all my favorite extras: dried cherries, white chocolate chips and macadamia nuts. -Sandy Harz, Spring Lake, Michigan

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3-1/2 dozen.

Number Of Ingredients 14

1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
1 tablespoon honey
2 teaspoons vanilla extract
2-1/2 cups quick-cooking oats
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1-1/3 cups dried cherries
1 cup white baking chips
1 cup chopped macadamia nuts

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the eggs, honey and vanilla. In another bowl, mix the oats, flour, baking soda, salt and cinnamon; gradually beat into creamed mixture. Stir in the remaining ingredients., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pan 2 minutes; remove to wire racks to cool.

Nutrition Facts : Calories 161 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 105mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

CHEWY OATMEAL COOKIES



Chewy Oatmeal Cookies image

These cookies will remedy whatever kind of bad day you have had. They're the cookies you eat when you forgot a homework assignment, when your coworkers call in sick on a snow day, or when you're exhausted after moving all your stuff to a new apartment. They're craveable as well as comforting. They also make a great blank canvas: You can add up to 1 1/2 cups of inclusions -- some of my favorites are chocolate chunks, dried fruit, coarsely chopped nuts, and/or candied ginger.

Provided by Erin Jeanne McDowell

Categories     dessert

Time 50m

Yield Makes 18 cookies

Number Of Ingredients 11

227 grams (8 ounces) unsalted butter, at room temperature
213 grams (1 cup) packed brown sugar
66 grams (1/3 cup) granulated sugar
113 grams (2 large) eggs
5 grams (1 teaspoon) vanilla extract
210 grams (1 3/4 cups) all-purpose flour
6 grams (1 teaspoon) baking soda
2 grams (1/2 teaspoon) baking powder
4 grams (1 teaspoon) fine sea salt
2 grams (1 teaspoon) ground cinnamon
199 grams (2 cups) old-fashioned oats

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C), with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and sugars on medium-low speed until light and fluffy, 4 to 5 minutes.
  • Add the eggs one at a time, mixing on medium speed until each one is fully incorporated. Add the vanilla and mix to combine. Scrape the bowl well.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Add to the butter mixture and mix on low speed just until incorporated, 1 to 2 minutes. Add the oats and mix on low speed to combine, 30 seconds to 1 minute. Scrape the bowl well.
  • Use a No. 16 (1/4-cup) scoop to portion the cookie dough onto the prepared baking sheets --stagger the cookies, leaving 1 1/2 inches between them to allow for spreading.
  • Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until evenly golden brown, 14 to 16 minutes. Transfer the cookies to wire racks to cool.

CHEWY OATMEAL COOKIES



Chewy Oatmeal Cookies image

I packed chocolate chips, raisins, nuts and cinnamon into my oatmeal cookie recipe. These soft

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 5 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 tablespoon molasses
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups quick-cooking oats
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup each raisins and chopped pecans
1 cup semisweet chocolate chips

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well. , Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the raisins, pecans and chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. , Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 103 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 77mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

CHEWY OATMEAL COOKIES



Chewy Oatmeal Cookies image

We can't keep these in stock at my house! These cookies ship well and don't stick together in the cookie jar, yet are always soft and moist. I took the liberty of doubling the original recipe becasue that way I can use an entire box of brown sugar and not have to measure it. Special note: I make mine with Smart Balance shortening, and it changes the baking characteristics slightly. They spread less and cook faster. If you use Smart Balance shortening, take them out after 9 minutes. They might look a little raw, but they'll actually be done. I've also found that cookies baked on thin cookies sheets don't spread as much, and you can pack more of them on a sheet without trouble.

Provided by Kelly Vaughn

Categories     Drop Cookies

Time 30m

Yield 60 cookies

Number Of Ingredients 11

1 1/2 cups shortening
1 (1 lb) box firmly packed brown sugar (2.5 cups packed)
2 eggs
2/3 cup milk
1 tablespoon vanilla
6 cups quick oats, uncooked
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 cups raisins

Steps:

  • Heat oven to 375.
  • Line baking sheets with foil (That way you don't have to clean them!).
  • Combine shortening, brown sugar, eggs, milk, and vanilla in a large bowl.
  • Beat until well blended.
  • In a separate bowl, combine oats, flour, baking soda, salt, cinnamon, and raisins.
  • Mix into creamed mixture at low speed just til blended.
  • Drop by rounded scoops 2" apart on baking sheet.
  • Bake one sheet at a time for 10-12 minutes, or until lightly browned.
  • Cool 2 minutes on baking sheets.
  • Remove and put on rack to finish cooling.

Nutrition Facts : Calories 139.4, Fat 6, SaturatedFat 1.5, Cholesterol 7.4, Sodium 67.3, Carbohydrate 20, Fiber 1.1, Sugar 10.3, Protein 2.2

CHEWY OATMEAL COOKIES



Chewy Oatmeal Cookies image

One of my favorite oatmeal cookie recipes, I sometimes like to use a mixture of butterscotch and chocolate baking chips --- these cookies are very good!

Provided by Kittencalrecipezazz

Categories     Drop Cookies

Time 23m

Yield 48 cookies (approx)

Number Of Ingredients 9

1 cup butter, softened
1 1/2 cups brown sugar, packed
2 teaspoons maple extract (or use vanilla)
2 large eggs
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
3 cups quick-cooking oats
1 1/2 cups butterscotch chips or 1 1/2 cups chocolate chips

Steps:

  • Set oven to 350 degrees F.
  • Generoulsy grease cookie sheet/s.
  • In a large bowl mix together the butter with brown sugar, maple extract and eggs; beat using an electric mixer on medium speed until fluffy and no sugar granules remain (about 3 minutes).
  • In a bowl combine the flour with baking soda and salt; add to the creamed mixture and beat until just combined.
  • Stir in the oats until combined (the batter will be thick).
  • Mix in nuts or baking chips (if using).
  • Drop by heaping teaspoonfuls onto greased cooking sheet spacing about 2-inches apart.
  • Bake for 8-10 minutes or until lightly golden (do not overbake).
  • Cool for 2-3 minutes then remove to rack to cool completely.

Nutrition Facts : Calories 123.3, Fat 5.9, SaturatedFat 3.8, Cholesterol 19, Sodium 87.3, Carbohydrate 16.3, Fiber 0.6, Sugar 10.4, Protein 1.6

Tips:

  • Use old-fashioned oats. These oats will give your cookies a chewier texture than quick-cooking or instant oats.
  • Don't overmix the dough. Overmixing will make the cookies tough. Mix just until the ingredients are combined.
  • Chill the dough before baking. Chilling the dough will make the cookies less likely to spread in the oven.
  • Bake the cookies at a high temperature. This will help them develop a chewy texture.
  • Let the cookies cool completely before eating. This will allow them to set and develop their full flavor.

Conclusion:

Chewy oatmeal cookies are a classic comfort food that are easy to make and loved by people of all ages. By following these tips, you can make the best chewy oatmeal cookies that are sure to be a hit with your family and friends.

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